GRADING BACON PIGS

Timaru Herald, Volume CXLIV, Issue 20982, 10 March 1938, Page 6

GRADING BACON PIGS

OFFICIAL STANDARDS IMPORTANT VARIATIONS TO DOMINION METHODS I I A review of the requirements of bacon pigs under the new standard of grading is given by Mr W. A. Phillips, chairman of the New Zealand Cooperative Pig Marketing Association. “At all killing points,” Mr Phillips stated, "a Government inspector will be in charge, to ensure to the producer that the grading of his baconers is strictly and fairly carried out on a uniform basis. ! "At the outset of this development it is necessary that you should dispel from your mind any direct association with the present standard of grading, including that of our own finest selected quality. “The initial standard for No. 1 selection in prime quality pigs as adopted by the Government is substantially easier than that set a few years ago by our association for finest selected. This will be seen from the under-mentioned tables recently received from the Department of Agri- | culture. The Rest set of tables, showing thickness of back fat. represent* the official standards now’ laid down for the grading of all baconers. whether for export of local consumption THICKNESS OF BACK FAT

: “The additional table below repre- ; , sents the actual average percentages . i of I’s, 2’s and 3’s graded on the above . 1 standards for the week ending DecemL : ber 18. at all killing points in New Zeaj land. Although in the Auckland proP vince only, the percentage of No. 1 selection is greater than the New Zealand average, this also applies to some killing points in other districts. “In any case, the value of the I premium we propose to pay. as opposed to that now paid on finest selected will be gauged by the New Zealand average which, as you will note, is 50 per cent, of a straight run of prime exportable baconers killed. “The other most important feature in this table, which should be stressed, is the disclosure of the fact that the preponderance of pigs falling in the premium grade, or No. 1 selection, and the second selection as well, is in the weight ranges under 1501 b, while the percentages of third selection materially increases in the higher weight ranges. “Although this table does not disclose the percentage under the new system of pigs graded second quality, from the facts ascertained, the average of this grade will remain as at present, viz., a fraction more than two pigs in every 100 killed. PERCENTAGES All Racnn Pizs

No. 1 Prime Grade Dressed weight of Shoulder Loin Carcase Max. Max Min. < lb» in. in. in-121-135 . 18 U 3 136-150 14 11 3 151-165 . 14 11 f 166-180 2 n 5 No. 2 Prime Grade Dressed weight of Shoulder Loin Carcase Max. Max Min. • Ib> in. in. in. 121-135 14 18 1 136-150 2' 12 i 151-165 2a 18 £ 166-180 . 11 5 No. 3 Prime Grade Dressed weight of Shoulder Loin Carcase Max. Max Min. (lb) in. in. in. 121-135 23 14 — 136-150 . 28 14 — 151-165 . 22 14 — 166-180 . 21 11 4

Weight All Bacon Pigs Range 1’S 2’s 3 s lb % r ' 121-135 .. 55 38 7 136-150 — 47 40 13 151-165 .. 50 23 27 166-180 .. 44 27 19 Average .. 50 35 15